Turkey and Black Bean Salad
- 1 cup dried black beans
- 6 cups water
- 14 cup vegetable oil
- 14 cup red wine vinegar
- 34 teaspoon salt
- 1 clove garlic, minced
- 1 dash crushed red pepper flakes
- 34 cup finely diced green bell pepper
- 34 cup finely diced yellow bell pepper
- 34 cup finely diced red bell pepper
- 14 cup finely chopped fresh parsley
- 2 cups diced smoked turkey
- Rinse and drain beans.
- In a large saucepan, combine beans and water.
- Heat to boiling, reduce heat to low, cover pan, and simmer 1 hour, or until beans are tender, but not mushy.
- Drain beans and rinse with cold water.
- Set aside to cool.
- When beans are cool, add all remaining ingredients.
- Mix well and refrigerate 2-3 hours before serving.
black beans, water, vegetable oil, red wine vinegar, salt, clove garlic, red pepper, green bell pepper, yellow bell pepper, red bell pepper, parsley, turkey
Taken from www.food.com/recipe/turkey-and-black-bean-salad-440662 (may not work)